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The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses Paperback – 8 Jul 2015

5.0 out of 5 stars 3 customer reviews

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Frequently bought together

  • The Art of Natural Cheesemaking: Using Traditional Methods and Natural Ingredients to Make the World's Best Cheeses
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  • The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
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Product details

  • Paperback: 320 pages
  • Publisher: Chelsea Green Publishing Co; 1 edition (24 July 2015)
  • Language: English
  • ISBN-10: 1603585788
  • ISBN-13: 978-1603585781
  • Product Dimensions: 20.4 x 1.3 x 25.4 cm
  • Boxed-product Weight: 898 g
  • Average Customer Review: 5.0 out of 5 stars 3 customer reviews
  • Amazon Bestsellers Rank: 43,500 in Books (See Top 100 in Books)

Product description

Review

'The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What's great about Asher's book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.�?-- Richard McCarthy, executive director, Slow Food USA


About the Author

David Asher is an organic farmer, goatherd, and farmstead cheesemaker, who lives on the gulf islands of British Columbia. A guerrilla cheesemaker, Asher explores traditionally cultured, noncorporate methods of cheesemaking. Though mostly self-taught, he picked up his cheese skills from various teachers, including a Brown Swiss cow, named Sundae, on Cortes Island.

Asher's Black Sheep School of Cheesemaking offers cheesemaking workshops in partnership with food-sovereignty-minded organizations and communities. His workshops teach a cheesemaking method that is natural, DIY, and well suited to any home kitchen. He has been teaching cheesemaking for over seven years.


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25 March 2016
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Most helpful customer reviews on Amazon.com

Amazon.com: 4.6 out of 5 stars 102 reviews
Daniel Bean
5.0 out of 5 starsThe Cheesemaking book I've been waiting for.
9 July 2015 - Published on Amazon.com
Verified Purchase
106 people found this helpful
The Great Gadfly
2.0 out of 5 starsTalks a good game, seriously fails to deliver on the hard, aged cheeses
23 March 2017 - Published on Amazon.com
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20 people found this helpful